Foodie Friday with Dr. Laura Klein: Trisha Yearwood’s Uncle’s Stuffed Bell Peppers

This scrumptious recipe serves six people and is super filling. I particularly love that one of my favorite country stars gave out this recipe with a fun story on Red Book. The best part is that unlike other stuffed pepper recipes, there’s a trick here that cuts down cooking time, so your oven isn’t pumping heat into the house for an hour. Quick, easy and delicious, just the way I like my meals.

Trisha Yearwood’s Uncle’s Stuffed Bell Peppers

6 large red or green bell peppers
2½ cups long-grain white rice (or rice of your choice)
2 lbs lean ground beef
½ medium-size sweet onion, diced
2 garlic cloves, finely chopped
1 14.5-oz can diced tomatoes, with their juices
1 10-oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (about 4 cups)
½ tsp pepper
1 tsp salt



  1. Preheat the oven to 400°F.
  2. Bring pot of salted water to a boil.
  3. Meanwhile, cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. When water is boiling, place pepper halves in water and boil 5 minutes; pull from water and move to 9x13x2-inch pan with skin side down.
  4. In a medium saucepan, cook the rice according to package directions. This can also be done in a rice cooker ahead of time.
  5. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat.
  6. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.
  7. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 10 minutes.
  8. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.
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